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Sunday, September 18, 2016

Pickleback Slaw

Those artisanal pickles from the farmers’ market sure are expensive, so don’t throw out the juice in which they’re pickled. You can serve the stuff as a shot to accompany a glass of whiskey and a cold beer, as the New York chef Zakary Pelaccio has done, or you can whisk it into the dressing used for coleslaw, as is done here. Don’t have any? Never fear: a few tablespoons of relish from the market will offer a similar effect.

  • 1 small head green cabbage
  • 1 small head red cabbage
  • 2 carrots, peeled and grated
  • 2 tart apples, like Granny Smith, peeled and cut into matchsticks
  • ½ cup mayonnaise, preferably homemade or Hellmann’s
  • 3 tablespoons juice from a pickle jar, or of pickle relish
  • 1 tablespoon Dijon mustard
  • 1 tablespoon cider vinegar
  • 2 teaspoons pepper sauce, like Frank’s, or to taste
  • Kosher salt
  • Ground black pepper
  1. Cut the cabbages in half and remove the core from each side. Cut each half in half and slice each resulting quarter into thin ribbons. Mix with carrots and apples in a large nonreactive bowl.
  2. In a separate bowl, whisk together the remaining ingredients.
  3. Pour the dressing over the cabbage and toss. Season to taste. The coleslaw may be covered with plastic wrap and refrigerated. Toss again before serving.

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